the cocoa powder with hot water, set aside and let it cool.
the egg yolks and sugar together, whisk till you get a creamy batter. Add in the canola oil and mix till well combined. Add in the cocoa mixture, stir well. Finally, add in the sifted flour and baking powder, mix till well blended.
another clean bowl, using an electric mixer to whisk the egg whites, till you get a frothy batter, add in the sugar at 3 times. Whisk till stiff peaks.
the batter into a 6" paper chiffon mould and select "CAKE".
ready, remove the chiffon mould from the rice cooker and let it cool before serving.
is also my 1st attempt on chiffon cake in the rice cooker. I had used a 5" paper chiffon mould, plus 2 small little cupcake size chiffon. Please note, my rice cooker could only fit in the 5" paper mould.
Sometimes, I really think that too free is not really a good thing for some old folks. Once they are too free at home, they will try all means to get themselves occupied, one negative way is to quarrel or unhappy with others
Steamed Cocoa Coffee Lapis Bumi Cake. 蒸咖啡可可千层蛋糕. Makes. One 7x7x1 square cakeCup. base on a 250ml metric measuring cupIngredients1 cup (135g) all purpose flour, sifted1/4 cup Horlick (62g)5 eggs (grade A - without shell weight about 55g)(5 eggs=223g)225g butter (i used golden churn)4 tbsp kaya 1/2 cup sugar (125g) 1/4 cup condensed milk (62g)1/2 tsp cocoa powder1 tsp vanilla paste1 1/2 tbsp instant coffee powder (nescafe) mix with 1 tsp cocoa powder, dilluted with 1 Tbsp of hot water
A few weeks ago, I saw a beautiful blueberry chiffon cake on a baking group page on Facebook. I always have a habit of storing blueberries in my freezer, so I baked this chiffon cake on a lazy afternoon
When growing up, I especially love having a slice of Pandan Chiffon cake as mid-morning snack that I bought from the canteen during recess time or as a late afternoon snack after coming back from school